Salmon Cakes With Tomatillo and Avocado Salsa Verde

Serves 6-8
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Ingredients

For the avocado salsa verde:

  • 1 cup coarsely chopped, husked and rinsed tomatillos
  • 1 medium jalapeño pepper, stemmed, seeded and rough chopped
  • 1/3 cup rough chopped white sweet onion
  • 1/4 cup fresh cilantro, rough chopped
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon P.S Flavor!™ Creole Kitchen seasoning or Creole seasoning of choice
  • 1 large avocado, halved, peeled, pitted and rough diced

For the salmon cakes:

  • 2 cups cooked and flaked Atlantic or wild caught salmon
  • 1/4 cup finely chopped green onion
  • 1/4 cup finely diced shallot or sweet onion
  • 1/4 cup finely diced red, yellow, and orange sweet mini-peppers
  • 1/2 cup finely diced celery
  • 1 ear sweet corn, cut fresh from cob (about 1/2 cup)
  • 2 tablespoons Dijon mustard
  • Juice of one lime
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 tablespoon hot sauce
  • 1/3 cup mayonnaise
  • 1 teaspoon P.S. Flavor!™ Creole Kitchen seasoning or Creole seasoning of choice, plus more for garnish
  • 2/3 cup, plus 1 cup panko breadcrumbs, for dusting cakes
  • 1 large whole egg, plus one egg white, lightly beaten
  • 1 tablespoon olive oil
  • 1/4 cup cilantro or parsley sprigs and lemon wedges, for garnish

Directions

Make the avocado salsa verde:

  1. Place all ingredients except avocado in food processor.
  2. Pulse mixture until smooth puree.
  3. Add diced avocado; pulse once more.
  4. Transfer to bowl; adjust seasoning to taste.

Make the salmon cakes:

  1. Combine salmon, onions, peppers, celery, corn, mustard, lime juice, cilantro, parsley, hot sauce, mayonnaise, Creole seasoning and 2/3 cup panko. Taste and adjust seasoning; add egg and mix until incorporated.
  2. Form mixture into 8 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.
  3. Heat a large nonstick or cast-iron skillet over medium-high heat; add olive oil and swirl to coat bottom of pan. Add salmon cakes and brown for 3-4 minutes per side or until golden brown. You may also sear on one side, flip, and finish by placing the skillet in a 400 F oven until done.
  4. When ready to serve, place salmon cakes on plate. Garnish with cilantro or parsley sprigs, lemon wedges and avocado salsa verde.

https://www.cutco.com/learn/salmon-cakes-with-tomatillo-and-avocado-salsa-verde